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@lckytdz_:

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Sunday 06 September 2026 10:42:16 GMT
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🍫 Nutella Stuffed Scoopable Churro Cookies Cookie Dough: * ½ cup (113 g) unsalted butter, softened * ⅓ cup (67 g) granulated sugar * ½ cup (150 g) packed brown sugar * 1 large egg * ½ tsp vanilla extract * ½ tsp baking soda * ¼ tsp salt * 1 tsp ground cinnamon * 1½ cups (186 g) all-purpose flour * 6 dollops Nutella @nutellausa Cinnamon Sugar Coating: * ⅓ cup granulated sugar * 1 tbsp ground cinnamon 🍫 Instructions: Line a plate or pan with parchment paper and scoop 6 equal dollops of Nutella onto it. Freeze for 30–45 minutes, or until firm. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla until fully combined. Add the flour, baking soda, salt, and cinnamon, mixing just until a dough forms. Divide the dough into 6 equal portions. Flatten each portion, place a frozen Nutella dollop in the center, and wrap the dough completely around it, sealing well. Mix together the granulated sugar and cinnamon, then roll each cookie dough ball in the cinnamon sugar until fully coated. Place the 6 dough balls into a parchment-lined round cake pan in a circle, leaving a little space between each one to help them hold their scoopable shape. Freeze for 30–60 minutes. Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden and the centers are still soft. Let the cookies cool on the baking sheet for 5–10 minutes before serving. 🤎✨#cookies #churro #nutella #baking #churrocookie
🍫 Nutella Stuffed Scoopable Churro Cookies Cookie Dough: * ½ cup (113 g) unsalted butter, softened * ⅓ cup (67 g) granulated sugar * ½ cup (150 g) packed brown sugar * 1 large egg * ½ tsp vanilla extract * ½ tsp baking soda * ¼ tsp salt * 1 tsp ground cinnamon * 1½ cups (186 g) all-purpose flour * 6 dollops Nutella @nutellausa Cinnamon Sugar Coating: * ⅓ cup granulated sugar * 1 tbsp ground cinnamon 🍫 Instructions: Line a plate or pan with parchment paper and scoop 6 equal dollops of Nutella onto it. Freeze for 30–45 minutes, or until firm. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla until fully combined. Add the flour, baking soda, salt, and cinnamon, mixing just until a dough forms. Divide the dough into 6 equal portions. Flatten each portion, place a frozen Nutella dollop in the center, and wrap the dough completely around it, sealing well. Mix together the granulated sugar and cinnamon, then roll each cookie dough ball in the cinnamon sugar until fully coated. Place the 6 dough balls into a parchment-lined round cake pan in a circle, leaving a little space between each one to help them hold their scoopable shape. Freeze for 30–60 minutes. Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden and the centers are still soft. Let the cookies cool on the baking sheet for 5–10 minutes before serving. 🤎✨#cookies #churro #nutella #baking #churrocookie

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